A Thanksgiving meal wouldn't be complete without some squash! I spotted pretty squashes at the Farmer's Market and thought they would help dress my table. However, nothing should be left uneaten, so we cut it up and roasted it (more specifically, my sister L). Nothing better than decoration that doubles as food! I searched the internet and it seems these orange striped squashes are carnival squashes. They tasted awesome and I really liked the spotted peel!
Roasted Carnival Squash - Serves 6-8 My sister also suggested using maple syrup instead of brown sugar.
2 small carnival squash 2 tbsp oil 2 tbsp brown sugar salt, to taste freshly ground black pepper, to taste rosemary from 2 sprigs, chopped
Cut the squash in half and remove the seeds. Cut the squash in slices and place in a bowl. Add all of the remaining ingredients and mix until the slices are coated. Place the slices on a baking sheet, in one single layer. Bake at 375F for 30 minutes or until the squash is cooked and soft. Tada!
Last week, I went over to my friends T & R for a barbecue and a long poker game. I offered to make something and R requested potato salad. I think the rare times I do make potato salad, I use a vinaigrette dressing. However, I figured R wanted the classic creamy potato salad. So I referred to my Williams-Sonoma Salad book. I really liked the addition of pickle and the robust flavour of dill in this salad. It was perfect as a side to our hamburgers and sausages.
Classic Creamy Potato Salad - 8-10 servings I adapted the Williams-Sonoma's recipe to my taste. The original recipe called for eggs but I was not to keen on that. My friend R doesn't like red onion, so I replaced it with green onion. I didn't have Dijon mustard so used honey Dijon. The recipe states to preferably use homemade mayo but since I knew of one our friends was pregnant, I used a store bought one. I really liked the addition of sweet pickles and added more than the recipe called for. One last note, it stated the recipe makes 4-6 servings. If this is just a side, I think it's way too much potato salad so I would make a smaller portion. * 2-½ red potatoes * salt, to taste * pepper, to taste * ½ cup mayo * ½ cup light sour cream * 1 tbsp pickle juice (from sweet gerkhins) * 1-2 tbsp honey Dijon mustard * 3 green onions, sliced thinly * ½ cup fresh dill * ¼ cup minced sweet pickle * 1 tsp paprika
Cook potatoes in salted water for 20 minutes, or until cooked. Cut the potatoes into cubes. Mix together the mayo, sour cream, pickle juice and mustard. Add to the potato cubes and mix. Add the green onion, fresh dill, pickle, salt and pepper. Again, mix thoroughly. Garnish with paprika. Tada!
Cooked potatoes and cubed.
Creamy dressing and the addition of green ingredients.
One of my favourite recipe for broccoli is very simply with garlic and dried chili flakes. I was inspired by a salad recipe in The Barefoot Contessa cookbook. The recipe calls for whole cloves of garlic and I like it sliced. It is very simply but so tasty. It definitely is NOT for those who dislike garlic. But who dislikes garlic?? I probably have this once a week as a side dish.
Broccoli with Garlic Broccoli can be replaced by other vegetables, like rapini. Sometimes I also like to throw in some turkey sausage. You can also add in some pasta to make a meal out of it, like the dish I made with swiss chard. If you are to make a pasta dish, use more olive oil to also coat the pasta. I like to pre-cook the broccoli to ensure it is properly cooked (overcooked broccoli are the worst!).
* 1 garlic clove, smashed and sliced * olive oil * salt * 1-2 heads of broccoli, cut into pieces and cooked.
Cook broccoli in boiling water for 1-2 minute. Drain and set aside. Heat up some olive oil on medium in a pan. Add garlic and cook until brown. Add some salt and chili flakes. Add broccoli and stir until the broccoli is coated with the oil. Tada!
